Crown jewels cupcakes | Sainsbury`s Magazine

Ingredients

• 12-hole muffin tin
• 12 white cupcake cases
• 7cm plain round cutter
• disposable piping bag
• 4.5cm flower cutter
• 5cm fluted or crinkle round cutter
• a cocktail stick
• tweezers
• 5 Earl Grey tea bags
• 175g butter, softened
• 175g caster sugar
• 1 tsp Valencian orange extract
• 3 large eggs, beaten
• 175g self-raising flour, sifted
• ½ tsp baking powder
• 100g ground almonds
• 300g ready to roll soft white icing
• a few drops of Dr Oetker Sunshine Yellow, Sky Blue, and Hot Pink gel food colours
• 150g Cake Decor Gold Edible Lace Kit
• 25g butter, really soft
• 50g icing sugar, sifted
• cornflour, for dusting
• 2 tbsp shredless orange marmalade, warmed or beaten to loosen
• 125g white flower and modelling paste
• edible silver balls
• edible white shimmer pearls
• Cake Decor gold and silver glitter spray